Author
Topic: Alcohol flavor in dough (Read 4807 times)

learning_to_cook

Hi steve. New member. I agree good ingredients make good pies. I am going to try those tomatoes.One thing that I have not been able to capture in my Chi deep dish pies is the taste of the crust. I can only describe the crust as having a fermented alcohol taste. I have had several tell me that sweet white wine was the ingredient. Any suggestions

LIL BUDDY

When I worked at Papa Del's, we used to call the fermentation "dough hits". We'd take a tub a long risen dough, place our faces nearby,take two hands and pry open the dough in the center. WHEW! Nice little buzz.The other posts were right, either room temp. rise for 4 + hours, or refrig. overnight---which seems to give it a firmer consistency when cooked.